Cannelés are a finicky French pastry... that is, until you've made them a few times. Once you've got a few tries under your belt they're surprisingly easy to churn out. The key is that you HAVE to let the batter sit at least 24 hours -- ideally 48. If you bake the batter too early, your cannelés run the risk of baking into misshapen lumps. Also, make sure you don't overmix the batter! You don't want airy cannelés. They're supposed to be a little more dense, verging on custardy.
Prep Time 1hour
Cook Time 1hour
Total Time 2hours
Author Stephanie Stiavetti
2cups plus 2 tablespoonsmilk
3 1/2tablespoonsbutterat room temperature
The first day:
Slice the vanilla bean pod down the middle, length-wise, to split it into two long halves still joined at one end. Use a butter knife to scrape out all the tiny little beans from inside each half.
Add the milk, the tiny vanilla beans, and the split vanilla pod to a small pot. Give it a good stir. Heat to just below a boil. (Not bubbling!) Remove from heat and steep the vanilla bean for 30 minutes. Discard the split vanilla pod and skim off any skin that formed on the milk.
Stir sugar and flour together in a large bowl. Combine milk and eggs, whisking to mix well. Pour milk and eggs into sugar and flour, stirring just until combined. Do not overmix.
With an electric mixer or hand beater, combine butter and rum, mixing until somewhat emulsified . Gently stir the rum and butter into cannelé batter, making sure to not over-mix (which will cause your cannelés to be too airy).
Place batter in the refrigerator for 24-48 hours.
The second day:
Preheat oven to 425°F (218°C).
Gently stir the cold batter, making sure to not over-mix.
Grease the molds with butter, wipe away excess fat, and place the molds on a plate. Pour batter into molds, leaving about 1/2-inch of space from the top. Slide the individual canelé molds into the oven and cook for about 1 hour, or until the tops are very brown (not burnt!).
Unmold the cannelés while they are still warm and allow to cool before eating.